Name: Pea falafel with hummus and flatbread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 240 gm frozen peas, defrosted (2 cups); ½ Spanish onion, finely chopped, plus extra rings to serve; 2 garlic cloves, finely chopped; 1½ cups (firmly packed) each coriander and flat-leaf parsley, coarsely chopped; 1½ tbsp plain flour; ½ tsp baking powder; 1½ tsp each ground coriander and ground cumin; 50 gm breadcrumbs (½ cup); 60 ml olive oil, plus extra for brushing (¼ cup); To serve: flatbread, hummus, snow pea tendrils and lemon wedges

Pea falafel with hummus and flatbread

Australian Gourmet Traveller recipe for pea falafel with hummus and flatbread.

These pea falafel are a quick take on the traditional chickpea or broad bean version. We’ve opted for hummus but tzatziki or tahini dressing would work equally well as an accompaniment.

Ingredients

240 gm frozen peas, defrosted (2 cups)

½ Spanish onion, finely chopped, plus extra rings to serve

2 garlic cloves, finely chopped

1½ cups (firmly packed) each coriander and flat-leaf parsley, coarsely chopped

1½ tbsp plain flour

½ tsp baking powder

1½ tsp each ground coriander and ground cumin

50 gm breadcrumbs (½ cup)

60 ml olive oil, plus extra for brushing (¼ cup)

To serve: flatbread, hummus, snow pea tendrils and lemon wedges

Method

Main

1.Place peas, chopped onion, garlic, herbs, flour, baking powder and spices in a food processor, pulse to combine, then add breadcrumbs, season to taste and process until combined. Form tablespoons of mixture firmly into ovals, place on a tray and set aside.

2.Preheat oven to 180C. Heat one-third of olive oil in a frying pan over medium heat. Add falafel in batches and cook, carefully turning occasionally, until golden (2-3 minutes), then transfer to a baking tray. Repeat with remaining falafel and oil, then bake until warmed through (5-6 minutes).

3.Heat a large frying pan over medium-high heat. Brush flatbread with a little oil and cook one at a time, turning once, until golden. Top with hummus, falafel, onion rings and snow pea tendrils, and serve with lemon wedges.

This recipe is from the December 2011 issue of .
Notes

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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